49 results about "Icing sugar" patented technology

The invention discloses protein soft sweets based on an olive pomace extract as well as a preparation method and application of the protein soft sweets. The protein soft sweets mainly consist of the following components in parts by mass: 10-50 parts of the olive pomace extract, 10-80 parts of collagen, 10-40 parts of gelatin, 1-20 parts of inulin, 1-10 parts of glucose syrup, 1-5 parts of malic acid and 1-5 parts of sodium citrate. The protein soft sweets based on the olive pomace extract have olive flavor, are amber, are crystal clear, glossy and rich in olive flavor before being sprayed with powdered sugar, and are moderate in viscosity, not sticky to teeth and good in elasticity and resilience after being sprayed with powdered sugar; the olive pomace extract prepared by the preparation method disclosed by the invention also has relatively high oxidation resistance, shows very high scavenging ability in the aspects of DPPH free radical scavenging ability and ABTS < + > free radical scavenging ability, has the free radical scavenging ability of the olive pomace extract, is beneficial to preventing oxidative damage and maintaining health, and can be used as an antioxidant functional food.

The invention discloses a preparation method of fresh tea selenium-containing areca nuts, and belongs to the technical field of areca nut processing. The preparation method comprises the following steps: mixing tea selenium powder, tween-80 and deionized water, and emulsifying to form a uniform and stable turbid liquid; slowly pouring the turbid liquid into a chitosan solution in a stirring state; then performing high-speed shearing to obtain a tea selenium powder-chitosan solution; dropwise adding the sodium tripolyphosphate solution into the tea selenium powder-chitosan solution, and after dropwise adding, continuously stirring to ensure that the crosslinking reaction is complete to obtain a microcapsule suspension; standing the microcapsule suspension at room temperature for curing, removing supernate, repeatedly centrifugally washing with deionized water, collecting wet microcapsules, and then performing spray drying to obtain tea selenium microcapsule powder with good flowability; mixing powdered sugar with the tea selenium microcapsule powder, coating the surface of the low-fiber areca catechu with the mixture, and performing surface treatment to obtain the tea selenium fresh-extracted areca catechu. The prepared areca nuts are good in taste and free of residue feeling, have the selenium-rich slow-release property and are beneficial to repair and protection of the oral cavity.

The invention discloses a preparation method of low-moisture and low-water-activity xylooligosaccharide powder, and belongs to the field of functional sugar alcohol. The method comprises the following steps: taking a xylooligosaccharide solution with the refractive index of 35-50%, adding activated carbon for decoloration, filtering, adding deionized water to adjust the refractive index to 40-48%, and purifying through cation exchange resin, anion exchange resin, anion exchange resin and cation exchange resin in sequence; evaporating the purified solution until the refractive index is 50-55%; homogenizing the concentrated solution, spraying the homogenized concentrated solution into a spray drying tower through a spray head, and drying the homogenized concentrated solution in a heating evaporation area and a cooling collection area under the pressure of 100-150Pa in the tower; and drying, screening with a 60-mesh screen, feeding into a clean room, cooling, and packaging. The water content of the prepared xylooligosaccharide powder is 0.1%-1%, the water activity is 0.1% or below, the product fluidity is good, crushing treatment is not needed, the process is simple and efficient, and the xylooligosaccharide powder is suitable for industrial production.

The invention relates to the technical field of traditional Chinese medicine and health food processing, and discloses a preparation process and application of a black ginseng extract lozenge, and the preparation process comprises the following steps: crushing starch, powdered sugar and polyethylene glycol in parts by weight, and sieving for later use; performing ultrasonic extraction and vacuum concentration on the black ginseng to obtain a black ginseng concentrated solution; slowly adding a pre-prepared black ginseng concentrated solution into the sieved starch and powdered sugar, and stirring to prepare a soft material; granulating, drying and finishing the soft material to obtain dry granules; and adding sieved polyethylene glycol into the dry particles, uniformly mixing, tabletting, forming, and sterilizing by ultraviolet radiation to obtain the buccal tablets. According to the method, ultrasonic-assisted extraction is adopted, so that degradation of heat-sensitive rare saponin is avoided; the concentrated solution is directly granulated, so that the difficulty that the extract absorbs moisture and is sticky is overcome, and the forming rate is increased; the prepared lozenge can activate a PI3K-Akt signal channel and regulate release of 5-HT, and can be used for preparing products for relieving chronic fatigue syndrome and improving spatial cognitive impairment.

This invention relates to a low-sugar seaweed roll forming machine, comprising a frame with, from left to right, a first station, a second station, a third station, a fourth station, and a fifth station. The first station is equipped with a storage device and a dispensing device. The dispensing device is used to remove seaweed from the storage device and place it at the second station. The second, third, and fourth stations are equipped with feeding devices to sequentially deliver the seaweed from the second station to the next station, up to the fifth station. Corresponding to the feeding device at the second station, a powder-adding device that moves with the feeding device is provided for adding sugar powder to the seaweed. The third station is equipped with a cutting device for cutting the seaweed. The fourth station is equipped with a heating device for heating the seaweed. The fifth station is equipped with a baking, rolling, and unrolling device for baking, rolling, and unrolling the seaweed. This seaweed roll forming machine can automatically roll seaweed into shape, improving the processing efficiency of seaweed rolls.

The utility model belongs to the technical field of powdered sugar feeding and discloses a powdered sugar spiral feeding device which comprises a base, a feeding hopper is installed on one side of the top end of the base through a support, a center shaft is rotatably installed in the feeding hopper through a bearing seat, a plurality of stirring rods are installed on the peripheral side of the center shaft, and a connecting pipeline is installed at the bottom end of the feeding hopper. A pair of first mounting seats is mounted at the position, below the feeding hopper, of one side of the top end of the base, a pair of rotating shafts is rotationally mounted between the pair of first mounting seats through bearing seats, and a spiral conveyor is mounted between the pair of rotating shafts. According to the powdered sugar spiral feeding device, through rotation of the rotating shaft, the angle and the conveying height of the spiral conveyor are adjusted, meanwhile, through the center shaft and the stirring rods, the liquidity of powdered sugar is improved, the situation that the powdered sugar is blocked is reduced, then the flexibility and convenience of the powdered sugar spiral feeding device are improved, and the conveying efficiency of the powdered sugar spiral feeding device is improved.

The invention discloses an original-taste honey ice cream and a preparation process thereof. The honey milk powder comprises the following raw materials in parts by weight: 8-15 parts of honey, 8-12 parts of milk powder, 5-10 parts of sugar, 0-5 parts of non-dairy creamer, 0.05-0.2 part of a stabilizer, 0.01-0.1 part of edible essence and 60-85 parts of water. The sugar is selected from one or more of powdered sugar, glucose and white granulated sugar. The food additive is selected from one or more of vanillin, ethyl maltol and molasses element, and the total addition amount of the food additive is 0.01-0.1 part. According to the original-taste honey ice cream and the preparation process thereof disclosed by the embodiment of the invention, a uniform and fine ice crystal structure can be formed in the prepared original-taste honey ice cream by optimizing formula components and adopting a synergistic process of combining ultrasonic induced nucleation, high-pressure assisted congelation and ultralow-temperature instantaneous hardening, and the average diameter is not greater than 20 microns. The fundamental improvement of the microstructure directly brings about the significant improvement of the taste of the product, effectively eliminates the ice residue feeling, and makes the texture finer, smoother and more dense.

The application discloses a preparation method of a protein-supplemented gluten-free frozen cake and belongs to the technical field of food. The cake is prepared from the following raw materials in proportion by weight: egg liquid 120 parts, rice flour 55-100 parts, whey protein isolate 15-45 parts, egg white powder 9-30 parts, sugar powder 45 parts, milk 20 parts and baking powder 3 parts. The specific preparation steps mainly include egg liquid whipping, mixing and sieving, batter adjusting and mold filling, baking, and cooling and freezing storage. The preparation method of the protein-supplemented gluten-free frozen cake can improve the large pores in the cross section of the cake produced by a high proportion of whey protein isolate, improve the sensory properties and nutritional value of the gluten-free cake, inhibit the aging caused by starch recrystallization during the freezing and freezing storage of the cake, and improve the freezing and freezing storage stability of the frozen cake.

The invention relates to the technical field of sewage treatment and biological energy, and particularly discloses a method for converting sewage into biofuel for power generation. According to the method, a multi-factor synergistic system containing an inducing factor, a phagocytosis factor and a powdered sugar factor is generated through photosynthetic induction, the inducing factor destroys harmful microorganisms, the phagocytosis factor fixes radioactive substances, germs and viruses, and the powdered sugar factor serves as a carbon value locking precursor; organic pollutants are directionally converted into alcohol clean energy carriers by utilizing a multi-factor synergistic system, and meanwhile, fixed capture of the pollutants is completed; the carbon value is locked by a carbon value locking agent to generate a fixed carbon mixture, and the fixed carbon mixture is dehydrated and dried to obtain the high-purity biochar fuel. Unification of harmless treatment and energy utilization of the radioactive sewage is realized, and the limitation that the radioactive sewage cannot be treated in the traditional technology is broken through.

The invention relates to the technical field of facial cleanser production, in particular to facial cleanser raw material grinding equipment which comprises a machine frame and a feeding pipe, a cooling chamber is fixedly connected to the outer portion of the feeding pipe, a static grinding disc is fixedly connected to the bottom of the cooling chamber, a movable grinding disc is arranged in the static grinding disc in a matched mode, and a driving shaft is rotatably installed on the machine frame. The driving shaft is coaxially and fixedly connected to the movable grinding disc, an upper ball seat is detachably installed at the bottom of the static grinding disc, a lower ball seat is fixedly connected to the bottom of the upper ball seat, a spherical screen of a thin-wall structure is rotatably installed in the upper ball seat and the lower ball seat, and the spherical screen is rotatably matched with a hard brush. The spherical screen mesh rotates, and in the rotating process, the hard brush can clean powdered sugar and melted syrup attached to the interior of the screen holes, so that the screen holes of the spherical screen mesh are prevented from being blocked or becoming small.

The present application relates to the technical field of food processing, in particular to a preparation method of a flaky tea snack integrating Yunnan regional characteristics, especially to a preparation method of Yunnan Dianhong cherry flaky tea snack.The present application relates to a preparation method of Yunnan Dianhong cherry flaky tea snack, which comprises the following steps: a) oil skin preparation: mixing and kneading medium-strength flour, icing sugar, lard and warm water, and relaxing; b) oil cake preparation: mixing and kneading low-strength flour, lard and cherry flower mixture, and relaxing; c) filling preparation: uniformly mixing low-sugar rose bean paste, Dianhong tea powder and inulin, and reserving in portions; d) oil cake wrapping and opening: wrapping the oil cake with the oil skin, and repeatedly rolling and relaxing; e) shaping; and f) baking.The present application aims to overcome the shortcomings of the prior art, and provides a preparation method of Yunnan Dianhong cherry flaky tea snack, which has an attractive appearance, a crisp and soft taste, a unique flavor and is healthy.

The invention provides cranberry honey ice cream and a preparation method thereof, and the cranberry honey ice cream is prepared from the following raw materials based on 100 jin of finished products: 8 jin of powdered sugar, 2.5 jin of non-dairy creamer, 12 jin of honey, 65 g of a stabilizer, 15 g of a composite additive, 3 g of ethyl maltol, 3.5 g of vanillin, 15 g of molasses element, 80 jin of water, 50 g of essence, a proper amount of carmine, 3 jin of cranberry freeze-dried powder, 5 jin of natural cranberry juice and 2 g of sodium ascorbate. The stabilizer is formed by compounding xanthan gum and guar gum according to the mass ratio of 2: 1; the composite additive is prepared by compounding monoglyceride and polyglycerol fatty acid ester according to a mass ratio of 3: 1; the Changbai mountain linden honey, the cranberry freeze-dried powder and the natural cranberry juice are fused and matched with the high-purity sodium ascorbate, so that the nutritional structure is enriched, and functional components such as honey active enzyme and cranberry anthocyanin are effectively reserved; a compounding system of xanthan gum and guar gum and a compounding system of monoglyceride and polyglycerol fatty acid ester are adopted, so that the stability of a raw material system is remarkably improved.

The application discloses a rose cake and a preparation method thereof, and belongs to the technical field of food processing. The rose cake is made of open-crust dough and rose stuffing. The open-crust dough comprises dough and shortening, and the dough is made of high-gluten flour, butter, sugar powder, honey, cold water and edible salt; the shortening is made of high-gluten flour, butter and wheat fiber. The rose stuffing is made of fermented sugar rose, butter, honey, puffed cake powder, cooked powder, wheat fiber and freeze-dried rose powder, wherein the fermented sugar rose is obtained by fermentation of heavy-petal rose petals, white granulated sugar, trehalose and malic acid. The fermented sugar rose is compounded with the freeze-dried rose powder, so that the richness and persistence of rose fragrance are significantly improved. The butter and the wheat fiber are introduced into the dough and the stuffing, and the open-crust process is combined, so that the finished product has distinct layers, is soft and delicate, and is not easy to fall off the skin and the residue. Meanwhile, the content of dietary fiber is improved, the greasy feeling is reduced, and the finished product has good nutritional and edible qualities.

The application provides popcorn and a preparation method thereof, and relates to the technical field of popcorn. The popcorn is prepared from pretreated corn kernels, oil and fat components and composite sugar powder. The composite sugar powder comprises isomaltulose, trehalose, allulose, natural inulin and licorice extract powder. The pretreated corn kernels are prepared from corn kernels, stevioside and glucose-based stevioside. The popcorn provided by the application can meet the characteristics of not being sticky, having a crisp taste and not being collapsed in shape. By compounding multiple functional sugar and natural extracts, the technical problems of being sticky, not having a crisp taste and having inconsistent sweet taste distribution in traditional popcorn are solved.

The invention relates to the technical field of food processing, and particularly discloses oolong tea biscuits and a preparation method thereof. The preparation method comprises the following steps: stirring 6-10 g of oolong tea powder, 30-70 g of powdered sugar, 4-6 g of food-grade baking powder and 45-55 g of egg liquid, then adding 90-110 g of low-gluten flour, uniformly mixing, then adding 30-70 g of softened butter, kneading to obtain dough, rolling the dough into dough slices, refrigerating and baking to obtain the oolong tea biscuits. The oolong biscuit prepared by the preparation method disclosed by the invention is complete in appearance, uniform in color and luster, obvious in oolong flavor, crisp in taste and good in tissue structure, texture characteristics such as hardness and chewiness of the oolong biscuit are remarkably improved compared with those of common biscuits, and the functional component tea polyphenol of the oolong is reserved through process improvement, so that the oolong biscuit has unique flavor and health value.

A method of making transparent graphene using fermentation is applied to obtain nano-grade graphene powder by heating raw materials. The powder is mixed with yeast and warm water to cultivate a graphene starter culture. The culture is mixed with edible starch, sugar powder, and warm water and fermented at 38° C. to 40° C. The fermented product is crushed, dried, and pulverized into gray-black powder. A second fermentation is performed, followed by a second drying and pulverizing into white powder. The powder is soaked in warm water at a ratio of 1:500, and an upper layer of the warm water is removed.

The utility model relates to a powdered sugar feeding device for a sugar feeding process, which comprises a rack, an elevator bucket arranged on the rack in a sliding manner, a driving device for driving the elevator bucket to move vertically mounted on the rack, a bracket arranged at the lower end of the rack and positioned on one side of the elevator bucket, a hopper arranged on the bracket, and a discharge port arranged at the bottom of the hopper and corresponding to the elevator bucket, the bottom of the lifting hopper is hinged to a discharging plate, tension springs connected with the discharging plate are arranged on the two sides of the lifting hopper, guide wheels are arranged on the two sides of the discharging plate, a discharging hopper is fixedly arranged at the position, located on the other side of the lifting hopper, of the upper end of the rack, and guide grooves corresponding to the guide wheels are formed in the two side walls of the discharging hopper. The lifting hopper and a discharging port of the hopper correspondingly and accurately receive materials, and a tension spring, a guide wheel and a guide groove cooperate to enable the unloading plate to be automatically opened and closed and reset stably; in addition, the components are simple in structure, convenient to disassemble and beneficial to quick cleaning, sugar powder residues are reduced, and production sanitation is guaranteed.

There is an innovative cockroach killer consisting of two active chemical substances (one in salt form composed of sodium ions and bicarbonate ions, and the other in powdered sugar form). Their chemical formulas are NaHCO3 ( fig.2) and C12H22O11 ( fig.1), respectively and are available in powder form or in specific plastic trapping containers. The product in question is placed in indoor and outdoor areas. The sweet taste of the first chemical substance C12H22O11 attracts the cockroach to taste it; taking a small dose, the above substance passes through the salivary glands and liquefies; after liquefaction, the second chemical substance NaHCO3 starts to act and expand internally in the cockroach's gastrointestinal system, causing swelling and immediate extermination of said insect.

1. The name of the design product: Powder sugar robot. 2. The use of the design product: For sugar making. 3. The design points of the design product: In shape. 4. The picture or photo that best shows the design points: Perspective view.

The invention provides a multi-flavor powdered sugar composition, a preparation method and application in preparation of DIY candies, and relates to the technical field of candies. The multi-flavor powdered sugar composition comprises flavored powdered sugar and basic forming powdered sugar, the flavored powdered sugar comprises white granulated sugar, fruit and vegetable extracts, sucralose, an acidulant and color-rich ingredients, and the basic forming powdered sugar comprises cured starch, white granulated sugar, oyster shell powder, sodium alginate and edible essence. Wherein the cured starch is prepared through the steps of compound enzyme enzymolysis, gelatinization, acetylated distarch phosphate microwave modification, spray drying and the like. The composition disclosed by the invention can be used for preparing personalized candies through simple cold water operation, does not need a complex process, has the characteristics of high forming speed, good finished product shape, low sand return rate and good sense, can meet the DIY (do it yourself) requirements of consumers such as children and the like, and fills the market blank.

The invention discloses a Wanchu capsule preparation method capable of reducing harmful impurities and improving overall stability, and belongs to the technical field of traditional Chinese medicine preparations, the Wanchu capsule preparation method comprises the following steps: S1, mixing rhizoma picrorhizae, rhizoma coptidis, catechu and fragrant ink according to a formula ratio, crushing into fine powder to form a mixture I, adding powdered sugar into the mixture I, and uniformly stirring and mixing to form a mixture II; mixing and grinding borneol and artificial musk to form a mixture III; s2, boiling the ox bile for 10-30 minutes, and filtering to obtain filtrate; s3, adding an adjusting stabilizer into the filtrate, wherein the adding amount of the adjusting stabilizer is that the pH value of the filtrate is adjusted to 7.2-7.8; s4, adding the formula amount of bear gall powder and calculus bovis into the filtrate adjusted in S3 to form a mixture IV; s5, adding the mixture II into the mixture IV to form a mixture V, then adding an ethanol water solution, and performing granulation, drying, granule finishing and screening through a granulator to obtain intermediate granules; and S6, uniformly mixing the mixture III with the intermediate particles, sub-packaging, and filling into capsules to prepare the Wanchu capsules. Harmful impurities are reduced, and the overall stability is improved.

The invention discloses low-GI sweet and sour sauce for children and a preparation method of the low-GI sweet and sour sauce. According to the formula of the sauce, polybasic acid formed by white rice vinegar, snap juice and aromatic vinegar, a low-GI sweet system formed by compounding erythritol and borneol sugar and four natural fruity flavors of lemons, passion fruits, smoked plums and tomatoes are fused. The preparation process adopts the core steps of firstly boiling to construct a stable matrix, and then performing instantaneous high-temperature excitation and low-temperature impregnation to fuse the fruity flavor, so that the thermosensitive flavor and nutrition are effectively reserved, and meanwhile, the low GI attribute (GIlt; 35), low sodium and low calorie of the product are ensured. The product is rich in flavor level, balanced in sourness and sweetness and outstanding in natural fruity flavor, perfectly conforms to the taste preference of children, can meet the dietary health requirements of obese children and children needing sugar control, realizes unification of delicious taste and health, and has a good market application prospect.

This invention discloses a composition containing oil, comprising 100 parts by weight of a core material, wherein the core material contains 20-50 parts by weight of oil, preferably 25-35 parts by weight; the surface of the core material is coated with chitosan powder or chitosan oligosaccharide powder, and the total amount of chitosan powder or chitosan oligosaccharide powder added per 100 parts by weight of the core material is 1-10 parts by weight; preferably, the surface of the core material is sprayed with water, and the amount of water per 100 parts by weight of the core material is 0-12 parts by weight. This invention, by coating the surface of the core material with chitosan or chitosan oligosaccharide powder, enables the core material to retain its shape well after baking with baked goods, resulting in good handling during filling, high adhesion between the core material and the outer shell after baking, and a soft, non-drying core material with good gloss.

This invention discloses a filtration and dust removal device and its usage method for candy tablet production, relating to the technical field of dust removal equipment. The device includes a candy tablet press, with an embedded industrial camera installed on one side of its outer wall. Through the coordinated use of the embedded industrial camera, a sugar powder suction machine, and three sets of filter nozzles, the size and quantity of the candy tablets can be detected, and the filtration and adsorption methods can be adjusted according to these different sizes and quantities. When the size and quantity of candy tablets are small, only the lowest wind speed is used for sugar powder adsorption and filtration, reducing energy consumption and factory costs, achieving energy conservation and emission reduction. When the size and quantity of candy tablets are large, the adsorption speed is increased, and sugar powder is adsorbed and filtered from both sides of the candy tablets during transport, facilitating secondary recycling of the sugar powder generated during transportation. Simultaneously, it prevents sugar powder from scattering and affecting the workshop production environment.

The application discloses a freeze-dried chicken egg vinegar soup and a production process thereof, and mainly comprises the following raw materials: vinegar, egg liquid, pure water, liquid pure milk, pueraria powder, ice sugar, Chinese wolfberry, lemon juice and a composite freeze-drying improver; the composite freeze-drying improver is a mixture of an air entraining agent and nanocellulose; the freeze-dried chicken egg vinegar soup introduces gas through the air entraining agent in the composite freeze-drying improver; the nanocellulose in the composite freeze-drying improver and the introduced gas cooperate with ultrasonic vibration in the freeze-drying sublimation stage to form a porous network structure in the freeze-dried chicken egg vinegar soup body, so that the temperature in the freeze-drying process is greatly reduced, the freeze-drying time is significantly shortened, the energy consumption is greatly saved, the freeze-drying preparation of the chicken egg vinegar soup product can be realized without a high vacuum degree, the product qualified rate is improved, the production cost can be greatly reduced through the composite freeze-drying improver, and the application has an outstanding application and popularization prospect.

1. Name of the designed product: packing box (sugar heart). 2. Use of the designed product: for packing product. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: perspective view.

The invention discloses polygonatum sibiricum and dendrobium candidum biscuits and a making method thereof. The polygonatum sibiricum and dendrobium candidum biscuits are made from, by weight, 180-280 parts of wheat flour, 50-80 parts of powdered sugar, 20-40 parts of grease, 60-80 parts of egg liquid, 10-35 parts of polygonatum sibiricum and 10-30 parts of dendrobium candidum, and the grease is butter or cream. The preparation method comprises the following steps: washing and chopping the rhizoma polygonati and the dendrobe, adding water, boiling and concentrating into extract; stirring and mixing the powdered sugar and the grease; adding the extract and stirring; adding egg liquid and stirring; adding wheat flour to prepare dough; and baking after forming. The medicinal components of the rhizoma polygonati and the dendrobium are extracted through a water extraction method and are fully mixed with the biscuit raw materials, the grease content is reduced, meanwhile, the health-care effects of tonifying the spleen and moistening the lung of the rhizoma polygonati and tonifying the stomach and promoting the secretion of saliva or body fluid of the dendrobium are reserved, and the biscuit is consistent in taste and crisp and delicious.

The invention discloses a formula of honey-modulated blueberry ice cream and a preparation method of the honey-modulated blueberry ice cream, and relates to the technical field of food processing. Comprising the following raw materials in parts by weight: 7.5 to 9.5 parts of milk powder, 7 to 9 parts of powdered sugar, 2 to 3 parts of non-dairy creamer, 10 to 14 parts of honey, 5 to 15 parts of blueberry raw materials, 0.05 to 0.08 part of a stabilizer, 0.01 to 0.02 part of an additive, 0.002 to 0.004 part of ethyl maltol, 0.003 to 0.004 part of vanillin, 0.01 to 0.02 part of molasses element, 75 to 85 parts of water, 0.04 to 0.06 part of essence and 0.005 to 0.02 part of anthocyanin powder. The types of natural mature honey and blueberry raw materials are limited, the dosage range of 10-14 parts of honey and 5-15 parts (preferably 8-12 parts) of blueberry raw materials is defined, it is ensured that the flavor ratio of the two core raw materials is balanced, meanwhile, the proper homogenizing temperature of 55-65 DEG C and the pressure homogenizing technology of 15-20 MPa are matched, and the mixing and stirring duration of 10-20 min is combined, so that the blueberry honey is obtained. And the problem that the flavor of one raw material covers the flavor of the other raw material or the flavor of the other raw material is incompatible with the flavor of the honey and the flavor of the blueberries to generate a feeling of violation is avoided from the source.

1. Name of the design product: packing box (white powder version of Gansu specialty ice sugar heart). 2. Use of the design product: packing box mainly used for packing apples. 3. Design points of the design product: in shape. 4. Picture or photo best indicating the design points: perspective view.